Skip to content
Loading map…

CAFE MED

198 E DELAWARE PL, CHICAGO, IL 60611 · Restaurant

Inspection summary

CAFE MED has been inspected 7 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on October 30, 2012, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on June 12, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 12, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 4 separate inspections, most recently on June 12, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on June 12, 2012. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND 3-DOOR PREP COOLER AIR TEMPERATURE AT 55.8F, COOLER DOORS NOT CLOSING TIGHTLY, POOR DOOR GASKETS. COOLER IS USED FOR PERISHABLE STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS TEMPS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQAUTE FOOD PRETECTION, FOUND THE FOLLWOING FOOD ITEMS STORED AT SAID PREP COOLER AT TEMPERATURE RANGING BETWEEN 51.6F- 55.4F, : 15 LBS RAW CHICKEN, 10 LBS OF RAW BEEF, 6 QUARTS OF LIQUID EGGS AND 2LBS OF DELI MEAT. INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $250.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WASTE WATER BACKING UP FROM FLOOR DRAIN WHEN HAND SINK IS USED AT THE BAR/PIZZA STATION. NSTRUCTED MGR TO REPAIR PLUMBING, AN ADJACENT DUMP SINK CAN BE USED AS A HAND SINK UNTIL THE MAIN HAND SINK IS REPAIRED. SINK IS TAGGED AT THIS TIME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL. FOUND ABOUT 60 LIVE FRUIT FLIES SCATTERED IN KITCHEN, DINING ROOM AND DISH WASHING AREA. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP COOLER DOOR GASKETS IN POOR REPAIR, DOORS NOT CLOSING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES, WALK-IN COOLER COOLING LINES NOT CLEAN, DIRT AND HEAVY DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HEAVY DUST BUILD-UP ON KITCHEN CEILING AROUND ELECTRIC PIPING OPENINGS AND AROUND VENTS. INSTRUCTED TO CLEAN AND MIANTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LEAKY PIPE AT THE CEILING OF DRY FOOD STORAGE ROOM, MUST REMOVE ALL FOOD AND FOOD CONTAINERS FROM DRY FOOD STORAGE WHERE WASTE WATER LINES ARE RUNNING ABOVE. NO FOOD ITEMS AFFECTED BY LEAKS, A BUCKET IS USED TO CATCH DRIPPINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN SEVERAL PREP COOLERS. INSTRUCTED TO PROVIDE IN FRONT WHERE IT CAN BE VISIBLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED MGR TO HAVE ALL WITH PROPER HAIR RESTRAINTS.
  5. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK/SODA/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD/SUPPLIES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  6. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • (7-38-030) INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS AT BAR. THE CHLORINE SANITIZER AT BAR'S LOW-TEMPERATURE DISHMACHINE BEING USED BY AN EMPLOYEE IS=0 PPM. (UNIT TAGGED). CHLORINE SANITIZER MUST BE AT LEAST 100 PPM AT ALL TIMES. INSTRUCTED TO USE THE HIGH TEMPERATURE DISHMACHINE IN DISHROOM UNTIL THE UNIT IS FIXED. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) EVIDENCE OF SMALL/FRUIT FLY ACTIVITY ON PREMISES: ABOUT 38-NOTED ON THE BAR WALLS (BY THE LIQUOR DISPLAY WALL); 8- ON WALL BY GLASS WINDOW (NORTH OF BAR); 12-ON A WALL LEADING TO THE BASEMENT DOOR (AT DINING AREA). INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FAN GUARDS MISSING IN KITCHEN COOLERS-MUST PROVIDE. SNEEZEGUARD BY THE PASTRY TABLE MUST BE EXTENDED TO COVER ALL OPEN BREAD PRODUCTS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FLOORS OF COOLERS IN KITCHEN & FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AFFECTED WALLS (DUE TO PEST ACTIVITY) MUST BE CLEANED/SANITIZED REGULARLY. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BOTTOM PIPE OF 2-COMP SINK BY DISHMACHINE IS LEAKING-MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY SODA/MILK/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITOEING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE INTERIOR OF UNUSED REACH IN PREP COOLER UNDER GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DIRT/DEBRIS BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED UNCLEAN CEILING TILES/CEILING LIGHT COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN TILES/COVERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

Nearby inspected facilities

Own this business? Add a badge to your website